Paulmer, on page 246, has a set of oven temps and times for both soaked and dry malt. I soaked 2 lbs of American Pale ale for 1 hour then put it into the oven at 350 F for 1 1/2 hrs, stirring about every 15 min. It did not burn, so no smelled up kitchen. It came out in a range of colors from dark brown to tan, but it smells and tastes fine. Paulmer thinks we should let it breath for a couple of weeks. I plan to try it on some old world 80 \- Scottish Ale in two or three weeks.
There is a second recipe in “Designing Great Beers” on pg 282. This is a little more complicated.
The next time I will drain the grain for 15 min. in a strainer or on a towel, before I put it into the oven. When I did my batch yesterday, the drops of water on the bottom of the pan turned the grain and the pan dark brown.
Congratulations on doing your own malting! I would be afraid to even try that one.
Tom